Heat the oil, peel the onions, cut the pen and leave them in the oil, add the wine and saute for 20 minutes until the wine has evaporated.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the venetian venical liver: |
| 3 tablespoons of olive oil 3 onions 200 cc of dry white wine rich 30 gr. of butter 500 gr. BLACK LIVING BLACK PEPPER 2 tablespoons of chopped parsley fine 1 lemon salt |
Ingredients to make the venetian venical liver:
2. Remove the onions and save them separately.
3. Derret the butter, cut the liver (prior to soaking it in water with salt) in thin strips, throw it into the butter hot and cook them slowly while stirring.
4. Add the onion and let it heat, grind the black pepper, salt.
5. Sprinkle the chopped parsley and serve hot.
6. Accompany with lemon slices.
